Veuve Clicquot Brut

Champagne made from Pinot Noir, Chardonnay and Pinot Meunier aged for 30 months.
Reserva. 30 meses en botella.
Percentage of Alcohol: 12º
Bottle size: 75 cl
Grapes Varieties: Chardonnay, Pinot Meunier, Pinot Noir,
P 90 91 91

Availability: In stock

€39.55
Product Description
Details

Veuve Clicquot Brut is one of the absolute classics of the Champagne region. 

Made from a blend of grapes coming from more than 50 plots, most of them qualified as Grand Cru, this non-vintage sparkling wine is made from Pinot Noir (50-55%), Chardonnay (28-33%), and a tiny portion of Pinot Meunier.

In order to ensure the consistency over time of this classic Champagne, the blend is complemented with reserve wines of the winery, the highly prestigious and respected Maison Clicquot.  

Additional Information
Additional Information
Appearance

Pale yellow colour with some steely tinges.

Nose

Aromas of apples, pears and citrus, nicely combined with notes of butter, pastry, dry fruit, jasmine and fennel.

Palate

Veuve Clicquot Brut is smooth and silky, displaying creamy notes of pastry, toast, ripe white fruit, aniseed and citrus. Bubbles are wonderfully integrated, acidity is crisp and finish is medium-long, leaving some remembrances of white fruit and dry fruit.

Our personal opinion

Veuve Clicquot Yellow Label is sophisticated, sexy and ridiculously gulpable.

Type of Sparkling Wine Brut
Denomination of Origin (DO) Champagne
Bottle size 75 cl
Serving tempurature 6-8ºC
Ageing Reserva
Number of months aged in the bottle 30
Parker's Score 90
Enterwine's Score 91
Media rating 91
Percentage of variety “Pinot Noir”: “Chardonnay”: “Pinot Meunier”:
Pairings Aperitif, Baked whitefish, Cold meats, Eggs, Paté, Pica Pica, Puff pastries, Roasted fish, Roasted pork, Smoked foods, Specialty Spanish prosciutto
Taste Fine bubbles and Fresh, Light, easy to drink, Lively and Fresh
Occasion Aperitif, Appetizer, Family reunion, Reunion with colleagues
Reviews
Customer Reviews (1)
good clickot
Value
Nice structure, vinous, good with food. Review by The Architect (Posted on 30/10/2018)
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